Neua Nam Tok is a grilled steak salad that originated in Northeastern Thailand. The grilled steak is sliced and tossed with fresh herbs, a vibrant spicy and sour dressing, and toasted rice powder. It is supremely flavorful and refreshing, as well as satisfying.

Neua Nam Tok, also known as Beef Waterfall, was one of the first Thai salads I was introduced to. I remember being fairly perplexed, as I was imaging more of a western style salad with lots of greens. Instead I was presented with a plate of sliced grilled steak with a smattering of herbs. There was no lettuce to be seen, and certainly no croutons. However, after the first bite, I was completely hooked. Although this Thai salad is mostly meat, its flavors are bold and refreshing.

What is Nam Tok?

Nam Tok is a Thai salad composed of grilled meat, fresh herbs, and toasted rice powder. It is tossed with a spicy and sour dressing made from dried chili flakes, lime juice, and fish sauce. The most common choice of meat is beef (Neua in Thai), although pork (Moo in Thai) can also used (Moo Nam Tok). Sawtooth coriander, cilantro, mint, lemongrass, and shallots are the most common herbs used in this salad.

Given its Northeastern Thai origin, Nam Tok shares many similarities with Larb. Both salads are tossed with a fish sauce / lime juice / dried chili flake dressing. They both feature cilantro, mint, and shallots as well as toasted rice powder. However, while Larb is made with minced meat, Nam Tok is always made with a single piece of grilled meat.

How did Nam Tok get its name?

Nam means water and Tok means to fall in Thai. Nam Tok therefore means falling water or waterfall in Thai. According to David Thompson, this salad was named Beef Waterfall for the drippings of juice that fall from the meat as it's grilled.

Ingredients

Steak: Any cut of grilling steak will work. Flank steak, sirloin, and tri-tip are all good choices. The key is to use a cut of steak that's not too thick (less than 1 inch) so that your salad pieces aren't too big. You can marinate the steak prior to grilling if you like, but it's not necessary. The steak is normally cooked to medium or medium rare.
Toasted Rice Powder: Toasted rice powder is made by dry frying uncooked sticky rice until it's golden brown, then grinding it into a powder. It adds a great toasted flavor and delightful crunch to the dish.
Lime Juice: Lime juice adds the necessary tartness to this salad. Freshly-squeezed lime juice is best.
Fish Sauce: Fish sauce adds the salty component to the dressing.
Dried Chili Flakes: You can use pre-made dried chili flakes, or you can toast and grind dried chilis yourself. This recipe calls for ½ teaspoon, which will result in a medium level of spice. Add as much or as little as you prefer.
Shallots: Small red Asian shallots are great if you can find them. If not, slice regular shallots in halves or thirds before slicing them thinly.
Cilantro: You can use just the leaves of the cilantro plant, or coarsely chop the leaves and upper stems.
Mint: If your mint leaves are small, they can be added whole. If they're on the bigger side, coarsely chop them before adding to the salad.
Sawtooth coriander (optional): Also known as culantro, this herb has a flavor that's similar to cilantro, but stronger. In Thai, it's amusingly known as pak chee farang (foreigner's cilantro). Chop it finely so that there are no sharp edges. If you can't find sawtooth coriander, it's fine to leave it out.
Lemongrass (optional): Some recipes for Nam Tok include lemongrass, and others do not. If you'd like to use it, slice the lemongrass very finely.

Instructions

Make Toasted Rice Powder: Place enough uncooked sticky rice in a pan so that it covers the bottom in a single layer. Turn the heat on to low or medium low. Then allow the rice to dry fry until it is evenly golden brown, stirring regularly to prevent burning. Once it is golden brown, remove from pan and let cool. Then pulse in a spice grinder or coffee grinder until the texture resembles coarse sand.

Grill the Steak: Prepare your steak by washing it and patting it dry. If it's very thick (more than an inch), you can butterfly to achieve a thinner cut. Grill the beef over medium high heat until it's cooked how you like it. Nam Tok is generally eaten medium rare. Let the meat rest for a few minutes and then slice against the grain into thin slices.

Prepare the Herbs: While the steak is grilling, prepare the fresh herbs. Wash and dry the cilantros and mint. If your mint leaves are small, there's no need to chop them. If they're on the larger side, coarsely chop them. Chop the cilantro leaves coarsely and the sawtooth coriander leaves finely. Slice the shallot finely.

Assemble the Salad: Combine the sliced beef with the prepared herbs. Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder and toss everything together. Do a taste test and adjust the seasonings to your preference. The salad should be vibrantly spicy, sour, and salty.

Serving Suggestions

Neua Nam Tok is most often served with a wedge of cabbage, several long beans, and additional mint on the plate next to it. You're meant to take bites of these cool, refreshing vegetables in between bites of the spicy salad. As it's of Northeastern Thai origin, a basket of warm sticky rice is also often served with Neua Nam Tok.

Storage

Neua Nam Tok is best when eaten immediately after it's made. Leftovers can be stored in the fridge, but the herbs tend to wilt and turn brown quickly once dressed.

Fortunately, all of the components of the salad can be prepared ahead of time. That way, you can put it together quickly when you're ready to serve it. The toasted rice powder and ground chili flakes can be made and stored in the pantry for several months. The herbs can be washed and stored in the fridge. Even the dressing can be made ahead of time and stored in the fridge as well.

Recipe